1 flax egg (1 tbs ground flax seed + 2 tbs water stirred together)
1 cup quick oats
2 cans black beans, rinsed & drained
1/4 cup quinoa + 1/2 cup water
1/2-1 red pepper, chopped finely
1/2 yellow onion, chopped finely
4 cloves fresh garlic, minced
2 tsp himalayan salt
1/4 tsp black pepper
1/2 tbs garlic powder
1/2 tbs onion powder
1/4 tsp cayenne pepper
Step 1 - Before preparing your black bean burgers, begin cooking your quinoa according to package instructions. Also prepare your flax egg by combining 1 tablespoon ground flax with 2 tablespoons of water and let sit for 5-10 minutes to gelatinize.
Step 2 - Rinse your beans, transfer to a large mixing bowl, and mash with a masher until mashed well. (it’s okay to have leave some texture if you choose to)
Step 3 - Add your cooked quinoa along with the rest of your ingredients to the bowl and mix with your hands until well combined.
Step 4 - Form into patties and place on a baking sheet lined with parchment paper.
Step 5 - Bake at 375 degrees fahrenheit for 10 minutes, then flip and cook for an additional 10 minutes.
Let cool for 10-15 minutes before eating. You can enjoy them just like this or transfer to a searing pan and cook over medium-high heat with a tiny bit of olive oil to crisp the burgers up.
I enjoyed mine on a gluten-free bun with fresh romaine lettuce, chopped tomatoes, onion, ketchup, and my special sauce which is made from:
3/4 cup raw cashews
1 tbs sriracha sauce
1/4 tsp himalayan salt
1/2 tsp garlic powder
1 tbs apple cider vinegar
& just enough water to help blend